Today I found myself in the kitchen - cooking, no less! I used to do quite a bit of cooking but have gotten away from it. I baked/broiled a bunch of chicken breasts, roasted veggies, made a sausage spaghetti, and an apple crisp with Splenda and Brownies for hubbie. I also made a corn pudding. I don't eat corn very ofter but recently I told my sister that I'd been thinking about cooking corn pudding for Thanksgiving - she was shocked because she had been thinking about corn pudding also. I opened an old cookbook that I enjoy - one I bought in a second hand store when I lived in the Baltimore, MD area long years ago. It's full of recipes from Baltimore and surrounding areas. I looked at the corn pudding recipe and since I did not have half & half, I "half-way" followed the recipe adding my own stuff. Here is the recipe and it is yummy!
Corn Pudding
8x10 (or thereabouts) glass baking dish.
1 package of crackers (I use a butter cracker from Texas HEB), crushed. One cellophane package from a box of crackers (8 or so whole crackers)
3 eggs
1 stick margarine, cut into pats
1 5oz. can evaporated milk
2 cups regular milk
2 cups frozen yellow corn
1 15oz. can creamed corn
1/3 cup sugar
salt & pepper
1/2 teaspoon nutmeg (this makes it yummy!)
mix all together and bake 350 for approx an hour - stir pudding 2 or 3 times during cooking, but do NOT stir the last 15 minutes of baking - this gives the pudding time to set up. ENJOY!